Cook: Summer Squash and Goat Cheese Galette

All the blogs that I read are talking about galettes. A galette is essentially a pie without the pie pan. It’s supposed to be rustic and imperfect. If pie crusts are involved, then imperfect works for me. It works very, very well.

I jumped on the galette band wagon last week by making a savory version filled with goat cheese, summer squash, and some onions, and boy was it delicious. It was like a flaky, yummy pizza. And we all know how I feel about pizza.

This was actually pretty easy to make, especially since I didn’t make my own pie crust. Pillsbury did all the work, thank you very much.

This was super easy to make, but looked beautiful and tasted delicious. I ate this for dinner, but I think you could slice it into smaller pieces and serve it as an appetizer.

As a dinner, though, it was tops. It took ten minutes to put together, then I did homework while it was baking. For my money, that’s the best kind of dinner.

So pretty. So easy. So yummy.

Here’s the recipe:

Summer Squash and Goat Cheese Galette

Prepared pie crust (one box comes with two crusts, you only need one)

5 oz log of goat cheese

2 zucchini squash, sliced very thin

2 yellow summer squash, sliced very thin

1/2 onion, sliced into rings very thin

Salt and pepper

Crushed red pepper

Preheat oven to 375 degrees.

Slice the squash and onion very thin. Unroll one piece of pie crust onto a baking sheet. Crumble the goat cheese onto the middle of the pie crust. Spread around so it is evenly covering the center of the crust. Leave about 3 inches of crust on each side.

Layer the squash over the goat cheese. I did a ring of yellow squash, then a ring of zucchini, but it would be pretty to alternate between yellow and green in the same ring as well. That’s up to you. Add the onion over the squash.

Season with salt and pepper and crushed red pepper.

Fold the edges of the pie crust over the filling in pieces, crimping along the way. Make an egg wash by whisking together one egg with one tablespoon of water and brush the egg wash on the outside of the crust. Grate some Parmesan cheese over the entire thing.

Bake in the oven for 25 minutes until the crust is golden brown and flaky and the vegetables are tender.

When it’s finished, take a moment and appreciate how beautiful your creation is. Then eat it, because it’s just as delicious as it is beautiful.